Nutritional Facts

Directions

Sprinkle fish with salt and pepper. In a large ovenproof skillet, brown fish in 4-1/2 teaspoons oil for 2 minutes on each side. Bake, uncovered, at 425° for 6-8 minutes or until fish just turns opaque.

In a large saucepan, saute garlic in remaining oil for 1 minute. Add the broth, wine and tomatoes; bring just to a boil. Carefully add the asparagus, beans, gnocchi and rosemary. Cook, stirring occasionally, for 3-5 minutes or until asparagus is tender. Place fish in four serving bowls; spoon broth mixture over the top.Yield: 4 servings.

Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.

Originally published as Fish in Rosemary Broth in Taste of Home's Holiday & Celebrations Cookbook
Annual 2011, p52